Koch.Campus – modern Austrian cooking

Koch.Campus is a program and series of events organized by leading Austrian chefs. Founders include Thomas Dorfer, Andreas Döllerer and Heinz Reitbauer. The focal point of the network is the gourmet journalist Klaus Buttenhauser. Koch.Campus seeks to promote learning and bring transparency to the entire field of Austrian cooking. Within this context, it looks to bring the ideas of young chefs and traditional culinary styles to an international audience – in particular through close co-operation with high quality food providers. Featuring Romanian, Hungarian and Slavonic roots, this central European culinary tradition has long been on the verge of an international breakthrough. Taking a closer look at the new generation of Austrian chefs and their philosophy is reason enough: In Harald Irka, Lukas Nagl, Thorsten Probost, Martin Schmid, Josef Steffner and Hubert Wallner, Buttenhauser introduces six highly talented chefs to the main stage and AEG master class stage, who are sure to impress audiences with surprising ideas and dishes.

 

Harald IrkaHarald Irka, Saziani Stubn, Straden in southern Styria.

At the tender age of 22, Harald Irka caused a stir when he became Austria’s youngest 3 cap chef. Where did this young man in a baseball hat get the self-confidence and feeling for such finely thought out and delicate compositions? Today, his recipe is easier to see: it is a combination of culinary imagination, will and sophisticated technology – as well as a patron who allows him the creative freedom to explore.
On Monday, 18.09.2017 on the AEG Master class stage.
neumeister.cc/web/de/saziani-stubn

Lukas NaglLukas Nagl, Restaurant Bootshaus, Hotel Das Traunsee, Traunkirchen

Lukas Nagl is considered one of the newest stars in Austrian cooking. His work at the restaurant “Bootshaus” distinguished him with 2 caps. Above all, his creative approach to fresh water fish from the Salzkammergut have earned him a large following. After three years working at Heinz Reibauer’s Steirereck Restaurant locally sourced vegetables now play a central role in his cooking, ensuring an unforgettable culinary tour against the unique backdrop of the Traunsee.
On Monday, 18.09.2017 on the AEG Master class stage.
dastraunsee.at

Thorsten ProbostThorsten Probost, Griggeler Stuba, Burgvitalresort, Lech am Arlberg

Some call him “Professor”, others “Miraculix”. Both names indicate a deep respect for Probost’s encyclopedic knowledge about the herbs and wild plants of the alpine region, as well as numerous rural culinary traditions. A native of the Black Forest, for years Thorsten Probost has been a pioneer of innovative alpine cooking that combines flavour and health.
On Sunday, 17.09.2017 on the AEG Master class stage.
burgvitalresort.com/de/kulinarik

Martin SchmidMartin Schmid, MAST Weinbistro, Vienna

After four years as Andreas Döllerer’s sous chef and right hand, Martin Schmid now has his own kitchen at a new casual dining bistro in Vienna. His cooking is marked by a playful sensibility and an unobstrusive attention to detail. Schmid’s approach quickly earned MAST a reputation as the new favourite restaurant for locals – an impressive success!
On Sunday, 17.09.2017 on the AEG Master class stage.
www.mast.wine

Josef SteffnerJosef Steffner, Mesnerhaus, Mauterndorf im Lungau

For the past 10 years, Josef Steffner has run the Mesnerhaus in the alpine region of Salzburg’s Lungau together with his wife, Maria. Steffner’s creative approach to food from the region appears daily on the menu. In particular, he has worked with wild plants, mushrooms, lichens, berries and much more to develop delicious and creative dishes! For the past three years, Mesnerhaus has been earned three stars and 17 points from Gault Millau Austria.
On Sunday, 17.09.2017 on the AEG Master class stage.
mesnerhaus.cc

Hubert WallnerHubert Wallner, See Restaurant Saag, Techelsdorf am Wörthersee

With a restaurant located directly on the banks of the famous Wörthersee, Hubert Wallner’s cooking has earned him a top reputation in the Austrian state of Kärnten. Constantly on the search for unique products from his region, Wallner has successfully brought many of his suppliers to observe strict quality control. While his guests may love him for the creativity of his Kärtner cooking, he doesn’t shy away from aromatic suggestions from Slovenia or Friuli-Venezia Giulia. Maybe this is why he received 50 out of 50 in the 2017 Falstaff Restaurant guide!
On Monday, 18.09.2017 on the AEG Master class stage.
saag-ja.at


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